绿色有机稻米与常规稻米的品质相关研究  

Quality Related Research on Green Rice,Organic Rice and Conventional Rice

作　　者：马晨怡 张伟贵[1] 李洪艳 张卫星[1] MA Chen-yi;ZHANG Wei-gui;LI Hong-yan;ZHANG Wei-xing(China National Rice Research Institute/Quality Supervision,Inspection and Testing Center of Rice and Its Products,Ministry of Agriculture and Rural Affairs,Hangzhou 310006,China)

机构地区：[1]中国水稻研究所/农业农村部稻米及制品质量监督检验测试中心,杭州310006

出　　处：《中国食物与营养》2022年第8期39-42,共4页Food and Nutrition in China

基　　金：中央级公益性科研院所基本科研业务费专项“稻米质量标准化研究”(项目编号:CPSIBRF-CNRRI-202125)。

摘　　要：目的:综述绿色稻米、有机稻米与常规稻米在生产过程中的质量控制措施。方法:从加工品质、外观品质、营养与蒸煮食味品质、矿质元素等方面比较了不同生产方式稻米品质之间的差异,并对绿色、有机稻米的相关研究和产业发展进行了展望。结果与结论:目前,绿色稻米、有机稻米与常规稻米的品质研究主要集中在整精米率、垩白粒率、蛋白质和淀粉含量等方面,但研究结果不尽相同;不同生产方式对稻米中各营养物质和矿质元素含量的影响目前尚无一致的结论,还需要进一步研究探讨。Objective The quality control measures of green rice,organic rice and conventional rice in the process of production were reviewed.Method The differences of rice quality among different production modes were compared from the aspects of processing quality,appearance quality,nutritional quality,cooking and eating quality,mineral elements,and the related researches and industrial development of green rice and organic rice were analyzed and prospected.Result and Conclusion At present,the quality research of green rice,organic rice and conventional rice mainly focuses on the whole milled rice rate,chalky grain rate,protein and starch content,etc.,but the research results are different.There is no consistent conclusion about the effect of different production methods on various nutrients and mineral elements in rice,and further research is needed.

关 键 词：绿色稻米 有机稻米 质量控制 稻米品质 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]